If you want to switch up the meats you cook with, bison is a great choice. A serving is only 122 calories, two grams of fat, and one gram of saturated fat. Dr. Sonali Ruder aka "The Foodie Physician" loves to approach this lean protein with a Mexican twist. What better way to celebrate the warmer weather than with some lean and light tacos?
2 lbs organic ground bison meat
1/2 cup white onion, diced
6 cloves garlic, minced
1 tbsp mild red chile powder
1/4 tsp ground cumin
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1 tbsp paprika
1 1/3 tsp sea salt
1 tsp black pepper fresh ground
2 cups organic baby greens
1 sliced avocado
8 oz grated raw cheddar cheese (optional)
6 corn tortillas
4 diced tomatoes
1/4 cup fresh cilantro leaves
1 white onion chopped
1/2 diced jalapeño (optional)
juice of a lime
1. In a cast-iron skillet or frying pan, heat olive oil until hot. Add bison and, using a slotted spoon or potato masher, break meat into small pieces as it cooks. Cook until completely browned, stirring to prevent burning, about five minutes.
2. Add onion and garlic and cook another three to four minutes, until onion is soft and clear. Stir constantly to prevent burning. Add water one tablespoon at a time, if the meat gets too dry.
3. Add spices and sea salt and stir again. Let cook an additional minute, stirring to prevent burning.
4. Make the pico de gallo. Dice up the onion and tomato. Roughly chop the cilantro. Now, slice jalapeño in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapeños very finely; you want a hint of heat and jalapeño flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeño if needed.
5. Remove from heat. Spoon bison on top of corn tortillas, then top with baby greens, grated cheddar cheese, and chopped green chiles, if you chose to use them. Spoon pico de gallo salsa on top and garnish with cilantro.
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